recipe

Japanese Cooking 101, Lesson 4, Part 2: Prepping Vegetables For Sunomono

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In Part 2 of the sunomono lesson we'll take a look at some way of prepping the vegetables.

Type:  recipe Filed under:  japanese vegetables vegetarian vegan washoku japanesecooking101

Japanese Cooking 101, Lesson 4, Part 1 : Awase-zu (Vinegar Sauces) For Sunomono

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This is Lesson 4 of Japanese Cooking 101: The Fundamentals of Washoku. In this lesson we'll learn how to make the little refreshing side dishes called sunomono (酢の物), which often accompany a Japanese meal. Part 1 is about the various vinegary sauce combinations, called awase-zu.

Type:  recipe Filed under:  preserves and pickles vegetables washoku japanesecooking101

Japanese Cooking 101, Lesson 3 extra: Nimono without dashi

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Not all nimono dishes need to be made with dashi. If one of the ingredients has plenty of umami on its own, you can make a dashi or broth from it without having to add any more. One such ingredient is squid (ika) or calamari. If you live in an area with a sizeable Italian, Greek or other Mediterranean immigrant population, as well as us Asians, chances are you can get a hold of good quality squid. If you can, get a nice one and try this quick and simple nimono.

Type:  recipe Filed under:  japanese fish washoku japanesecooking101 squid nimono

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[From the archives: Easter bunny bao! One of the most successful recipes on JustHungry, these little light savory steamed buns are perfect for Easter. Originally published in April 2007.]

For a planned Easter lunch, I wanted to do something in the brunch realm, but with an Easter theme. Brunch purists may insist on eggs and pancakes and croissants and champagne for brunch, but for me 'brunch' means an early lunch feast after little or no breakfast, and so dim sum is my favorite kind of brunch.

Putting Easter and dim sum together, I devised these bunny shaped bao, or steamed buns. (The inspiration for the shape came from a pair of fluffy white bunny slippers I saw at a flea market last summer.) They are quite simple really: tender steamed bun dough is filled and formed into an oval, and the ears are cut with scissors. The faces are optional - for a minimalist bunny, you could just leave them blank and unadorned. Or, you could go all-out and add whiskers with slivered green onion, or whatever strikes your fancy.

The bunny bao could be stuffed with any kind of steamed bun filling (see my roast pork filled steamed buns), but keeping with the brunch theme, I've filled these with an egg, bacon and chive mixture. It all makes sense - eggs, and ham, and bunnies, plus spring chives. So very Easter.

You could of course omit the bunny-shaping part if you want to avoid the cuteness.

Filed under:  bread breakfast party food easter chinese holidays bunny steamed

Japanese Cooking 101, Lesson 3: Nimono (simmered dish) basics

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This is Lesson 3 of Japanese Cooking 101: The Fundamentals of Washoku. This lesson is about making nimono (煮物) or stewed dishes, while we make a simple stewed or simmered winter vegetable dish.

Type:  recipe Filed under:  basics japanese vegetables washoku japanesecooking101

Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice

How properly cooked Japanese rice should look

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A perfectly steamed bowl of plain rice is the unquestioned star of a Japanese meal. And here's how to cook it, in copious detail - in Lesson 2 of Japanese Cooking 101: The Fundamentals of Washoku.

Type:  recipe Filed under:  basics rice washoku japanesecooking101

Japanese Cooking 101, Lesson 1-Addendum: Making Miso Soup and Clear Soup with Dashi

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Now that you know how to make a proper dashi, you're 90% on your way to making delicious miso soup and clear soup. If you have ever wondered why your miso soup doesn't taste quite right, and you were omitting the dashi part...you're in for a treat!

Type:  recipe Filed under:  soup miso washoku japanesecooking101

Japanese Cooking 101, Lesson 1: How to make dashi stock, the foundation of Japanese cooking

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Welcome to the first lesson of Japanese Cooking 101! Throughout this course I hope to teach you about the foundations of traditional Japanese cooking or washoku, as well as how to cook some Japanese dishes. We'll start with that most critical of Japanese cooking components, properly made dashi.

Type:  recipe Filed under:  basics japanese washoku japanesecooking101

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A recipe that's almost too easy to write about.

Filed under:  breakfast dessert low-carb diabetes

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